Аңдатпа
Due to the valuable properties of oil extracted from seeds, its use in the food industry is constantly expanding. This, in turn, stimulates active study of by-products of oil production - oilcakes and meal obtained from oilseed crops such as safflower and flax. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial health properties that can be used in the production of meat products. Utilization of these wastes allows solving ecological and economic problems. Safflower and flax cakes, rich in healthy substances, are considered as promising sources of vegetable protein, dietary fiber and antioxidants. Studies show that these by-products can be successfully utilized in the production of food products with improved nutritional and functional characteristics. This approach promotes sustainable development, the creation of innovative functional products and the realization of zero-waste principles. This work is devoted to analyzing the composition of flax and safflower cakes and studying the possibility of their use in the production of cooked sausage.To achieve this goal, the possibility of using safflower and flaxseed meal in the production of cooked sausages was investigated, which would be a solution for reducing food waste. Organoleptic evaluation is given, physico-chemical and bacteriological parameters are determined, which testify to the conformity of the obtained products to the established requirements in the current normative documents.During the study, 2%, 4%, and 6% safflower and flaxseed meal were added to the cooked sausage recipe.The results of the organoleptic analysis showed that the samples with 4% meal added had the most harmonious taste and aroma.According to the physical and chemical analysis, the sausage with 4% safflower meal contained 71.35±1.2% moisture, 10.58±0.1% fat, and 15.76±0.2% protein, while sausage with 4% flaxseed meal contained 70.69±1.4% moisture, 11.18±0.2% fat, and 16.65±0.1% protein.Microbiological studies showed the absence of Escherichia coli, Salmonella, and sulfite-reducing Clostridia.These results confirmed that the use of 4% safflower and flaxseed meal improves the quality of the finished product and its nutritional value.